Butternut Squash Soup

Ingredients:

• 1 medium acorn squash (about 1 1/2 pounds)
• 2 cups chicken broth
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
  

• 1/8 teaspoon pepper
• Dash ground cinnamon
• 1 cup half-and-half
• 1/4 sour cream (optional)
  
• Fresh chives (optional)
  

Directions:

• Halve squash; remove seeds.  Cut each piece in half and place in saucepan with broth.
  
• Bring to a boil, cover and steam for 25 - 30 minutes, or until tender.
• Remove squash from liquid (save liquid), peel and place in blender or food processor.
• Blend until smooth, adding liquid as necessary.
• Stir blended squash with remaining liquid in saucepan.
• Stir in ginger, salt, pepper and cinnamon.
• Bring to a boil, reduce heat and stir in half-and-half, heat through.
• Garnish with sour cream and chives (optional).